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Brandy, rosemary and apricot-glazed ham
Brandy, rosemary and apricot-glazed ham
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Tender ham glazed with brandy, rosemary, and apricot for a show-stopping Christmas centerpiece.
Ingredients:
  • 8kg cooked leg ham
  • 262.50 gm apricot nectar
  • 59.40 gm brown sugar
  • 82.50 ml brandy
  • 3 tsp finely chopped fresh rosemary
  • 5.00 gm ground ginger
  • 24.40 gm Worcestershire sauce
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • With a small sharp knife, carefully cut through the ham rind about 8cm from the shank. Starting at the opposite end of the shank, use your thumb to separate the rind from the fat, and peel it back to remove (refer to notes). Score the fat in a diamond pattern, ensuring not to cut through to the meat. Finally, wrap the shank end in foil.
  • In a small saucepan over low heat, combine apricot nectar, sugar, brandy, rosemary, ginger, and Worcestershire sauce. Stir until the sugar dissolves, about 3 minutes. Increase the heat to medium and bring to a simmer. Simmer for 5 minutes until slightly reduced.
  • Place the ham on a greased wire rack in a roasting pan and pour boiling water into the pan until it reaches 2cm up the side. Brush the ham with a quarter of the glaze mixture. Bake for 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes until golden. Remove and discard the foil from the shank, then serve.

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